Whole Wheat Bread From Sourdough Starter

Homemade Whole Wheat Bread with Sourdough Starter Introduction Welcome to a gastronomic journey into the world of artisanal bread-making. Crafting whole wheat bread with a sourdough starter is not just a recipe; it’s an age-old tradition that brings together the simplicity of ingredients and the complexity of natural fermentation. This bread is rustic and wholesome, offering rich, nutty flavors with subtle sourdough tang. Perfect for breakfasts, hearty sandwiches, or simply savoring with a slab of butter. Follow this detailed guide to bake your own heartwarming loaf. Kitchen Equipment Required Mixing Bowls Measuring Cups and Spoons Bench Scraper or Dough Cutter Digital Scale Proofing Basket or Bowl Sharp Knife or Bread Lame Oven Baking Stone or Baking Tray Cooling Rack Cooking Time Total estimated time: 12-14 hours (including fermentation and proofing time) Whole Wheat Bread with Sourdough Starter Recipe Ingredients 500g (4 cups) whole wheat flour 10g (1.5 tsp) sea salt 150g (2/3 cup) active sourdough starter 350ml (1.5 cups) lukewarm water Instructions Step 1: Preparing the Starter Ensure your sourdough starter is bubbly and active. Feed it 4-6 hours before you start baking. This step is crucial for a successful rise. Step 2: Mixing the Dough In a large mixing bowl, combine 500g (4 cups) of whole wheat flour and 10g (1.5 tsp) of sea salt. In a separate bowl, mix 150g (2/3 cup) of the active sourdough starter with 350ml (1.5 cups) of lukewarm water. Gradually incorporate the wet ingredients into the dry ingredients until you form a shaggy dough. Step 3: Autolyse Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This period allows the flour to fully hydrate and the gluten strands to begin developing. Step 4: Kneading Turn the dough out onto a floured surface and knead for approximately 10 minutes until it becomes smooth and elastic. This step ensures proper gluten development, which is vital for the bread’s structure. Step 5: Bulk Fermentation Place the dough back in the bowl, cover, and let it ferment at room temperature for 4-5 hours, or until it has doubled in size. During this time, perform 2-3 sets of stretch and folds every 30 minutes initially to build strength in the dough. Step 6: Shaping After the bulk fermentation, gently deflate the dough and shape it into a tight ball. Place it seam side up in a floured proofing basket or bowl lined with a floured towel. Step 7: Final Proofing Cover the dough and let it proof for another 2-3 hours at room temperature, or alternatively, refrigerate overnight to develop deeper flavors. Step 8: Preheating and Scoring Preheat your oven to 230°C (450°F) with a baking stone or tray inside. Transfer the dough onto a parchment sheet and use a sharp knife or bread lame to score the top, allowing the bread to expand. Step 9: Baking Carefully slide the dough onto the hot baking stone. Create steam by adding a cup of water to a tray placed in the bottom of the oven. Bake for 35-40 minutes until the crust is deep brown and the loaf sounds hollow when tapped. Step 10: Cooling Transfer the bread to a cooling rack and allow it to cool completely, at least 1 hour, before slicing. This ensures the crumb sets properly. Conclusion You’ve now crafted a beautiful loaf of whole wheat sourdough bread. The complexity of flavors achieved through natural fermentation enriches your culinary skills and connects you to traditional bread-making techniques practiced by generations. Whether enjoyed fresh or saved for later, this bread is a testament to the time and care put into making it. Share your creation, knowing you’ve woven a piece of craftsmanship into your daily meals.

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